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Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--from Thursday Nights at Campanile Hardcover – Oct 8 2002

4 out of 5 stars 11 customer reviews

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Product Details

  • Hardcover: 256 pages
  • Publisher: Knopf; 1 edition (Oct. 8 2002)
  • Language: English
  • ISBN-10: 0375412603
  • ISBN-13: 978-0375412608
  • Product Dimensions: 21.9 x 2.4 x 21.6 cm
  • Shipping Weight: 939 g
  • Average Customer Review: 4.0 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: #451,043 in Books (See Top 100 in Books)
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Product Description

From Publishers Weekly

Silverton instituted many of these lighter menu recipes at her Los Angeles eatery, Campanile, the 2001 winner of the James Beard Award for Best Restaurant. The baker and proprietor of La Brea Bakery, as well as co-owner of Campanile, collaborated with Teri Gelber on this collection. While Silverton offers new takes on such standards as the grilled cheese sandwich, she does satisfy those craving a less traditional and more innovative experience. Her open-faced sandwich combinations include Asparagus, Poached Egg, Prosciutto and Fontina Cheese; Bacon, Avocado and Watercress; and Piled-High Pork. Served closed face are the Monte Cristo; Fried Oyster Sandwich; and Ham, Creamed Spinach, and Stewed Leeks. Sandwich sweets (such as the Carrot Cake Club Sandwich or Blum's Sandwich Cake) and an assortment of tea sandwiches and finger foods round out the menu. Separate sections on spreads, condiments, and breads are accompanied by a list of suppliers. 41 full-color photos.
Copyright 2002 Reed Business Information, Inc.

From Booklist

Who doesn't subsist on the sandwich? Whether made at home or purchased at a fast-food outlet, it's the quintessential American lunchtime repast. Nancy Silverton's Sandwich Book gives dozens of sophisticated and unusual ideas for sandwiches that transcend the ordinary. Silverton, owner of Los Angeles' La Brea Bakery, recognizes how important good bread is as the foundation of a sandwich. First come open-faced sandwiches ranging from simple grilled garlic bread to a festal combination of rare tuna, braised leeks, hard-boiled egg, and olives topped with garlic mayonnaise. She re-creates the retro Monte Cristo sandwich, a deep-fried version of French toast layered with ham and turkey. Silverton avoids prepared ingredients, preferring even to roast her own pork. For dessert, she invents "club sandwiches," triple layers of cake, filling, and frosting. Silverton's juxtapositions of ingredients should inspire readers to create their own unique sandwich medleys. Bread recipes include buttery brioche and classic hot dog buns. Mark Knoblauch
Copyright © American Library Association. All rights reserved

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Customer Reviews

Top Customer Reviews

Format: Paperback
Ignore the review which incorrectly (and rather obnoxiously) gives this book a bad review because of the author of the book CORRECTLY identifies a croque madame as a croque monsieur with a fried egg on top. Nancy Silverton is brillant and this book is fantastic for anyone wanting to elevate their sandwich experience at home.
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By A Customer on March 20 2003
Format: Hardcover
I don't think I'll ever make a "white bread" sandwich ever again! These recipes are time-consuming, but easy. They are also not your average ingredients that one may just pluck out of the cupboard or the fridge. This is a great book, but if you're going to make one of these yummy dishes, you gotta take a list to the supermarket or better yet, the local farm stand. I'm from Long Island, so we don't have all the fresh fruits and veggies that California does, but that doesn't mean you can't make these deliciously. In addition, the author also gives us several oils, spread, etc., that are out of this world. Try the book, and kiss your old PBJ good riddance!
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By m.s. TOP 1000 REVIEWER on July 24 2014
Format: Paperback
I hate the format of this book. Ingredients listed over two pages, for me, is very irritating. I like to have everything out and ready when i cook, and this book's format makes creating shopping lists and prepping a timely process. The ink print is too light which does not allow for a quick glance to make sure measurements or ingredients are correct. Some of the recipes are nice but others are extremely time consuming i.e.) 24 hours to marinate a briskets, 6 hours to cook it and then you can start making the hash for the sandwich.
Recipes can be quite costly to make, so this is not a family friendly cookbook. There is also a lack of pictures the back cover boasts 41 full page colour photos : 2 of these are of lemons, 1 of just eggs, 1 of bowls, 1 of beans etc.... not very useful or even pretty to look at. The 2 starts are for the few nice recipes, had it not been for them this book would receive 0.
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Format: Hardcover
I just got this book today, and I think it is just superb. I didn't get a chance to look through it thoroughly, but I am already excited just by looking at some of the pictures. They all look so scrumptous. I am really looking forward to this one in particular with "Ham & Creamed Spinach & Leeks". I'm quite inspired by Nancy Silverston's introduction. She explains how she got so into sandwiches when she visited Italy. Just know one thing, this is not a typical sandwich book. I would describe it as high-end, gourmet, and highly likeable by all kind of book. The book is hardcovered, and it seems too pretty for me to bring in my kitchen with me. I am going to try to make at least 1 sandwich every 1-2 weekends. (I'm a busy gal) Great buy for it's price! I suggest you buy if you are interested in investing in a classy, well put together recipe book, not to mention, beautiful pictures. I just love it!!!
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Format: Hardcover
While many of the recipes in this book are just too elaborate for me to try, I still enjoyed reading them. And the photos were works of art in themselves. As the book description says, these are recipes for gourmet meals that just happen to be served on bread!
The author divides the sandwich recipes into open-faced, closed face, sort-of sandwiches, tea sandwiches, and several other categories.
I am especially interested in trying the Pan Bagna, the Peppered Beef with Sauteed Greens and Caper Onion Mayonnaise, and the sandwich made with asparagus, poached eggs, prosciutto and fontina cheese.
The Grilled Autostrada sandwich was yummy (four cured meats, peppers and provolone) as were several of the grilled sandwiches.
The book also contains interesting food background information and some useful tips for adapting the recipes.
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Format: Paperback
If you don't mind tolerating complete snobbery while you're trying to prepare a sandwich, this might be the book for you. While the sandwiches I've tried have been excellent (gorgonzola, radicchio & honey, beet w/ goat cheese and walnut, some others), Nancy is a psycho when describing how to prepare them. Three inch long anchovies? A concentric circle of radicchio in the pan? A single origin cheese specific to the southern California region? I don't think so. The art of a sandwich is undoubtedly its adaptability, which Silverton has not. If you're patient or have company to impress, I heartily recommend it; for a kitchen reference tool, or to use when you need something quick to whip up, think twice.
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